German Kasseler A Cured And Smoked Pork Loin Recipe

Cooking Direction

• STEP 1.Stir together the ingredients for the brine and heat to a simmer to dissolve all the salt and sugar. Refrigerate until completely cold. Prepare the loin by removing all but a thin layer of fat.
• STEP 2. Place the loin in the brine. Refrigerate for 48 hours. Remove the loin from the brine. Discard brine. Wash off the pork with cold water and pat dry. Start your charcoal fire in the bottom of the smoker an hour before you want to smoke the meat.
• STEP 3.Soak 2 cups of wood chips in some water. Place your smoking tray on top of the charcoal and add 1/2 cup wet wood chips. Place the grill about a foot above that. Place the meat on the grill, cover and smoke for 2 to 3 hours.

Cooking Tips

• This recipe takes 48 hours, so cook well for the best result.

Serving and Storage

• Reheat before serving.
• Refrigerate for 4 days or freeze for 2 to 3 months.